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Lemony Braised Celery with Hazelnuts


Ingredients:

3 cups water  3 cups unsalted chicken stock  1/4 cup extra-virgin olive oil  5 (1-inch) strips lemon rind  2 tablespoons fresh lemon juice  2 teaspoons kosher salt  2 bay leaves  5 cups (1 1/2-inch) pieces diagonally cut celery, veins removed  3 tablespoons toasted crushed hazelnuts  2 tablespoons extra-virgin olive oil  1/3 cup celery leaves  1/4 teaspoon kosher salt  1/4 teaspoon freshly ground black pepper


Preparation Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan. Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife. Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.


Robin Bashinsky Cooking Light,  NOVEMBER 2015

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Twin Springs Fruit Farm

257 E High Street
Orrtanna, PA 17353
(717) 334-4582

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